Curried Chickpea Salad
This quick, flavorful lunch recipe works great as a Meatless Monday entrée or as a side dish any day of the week.
- 1 can chickpeas 15 oz.
- 1 tablespoon tahini
- 1 tsp apple cider vinegar
- ½ teaspoon garlic powder
- ½ teaspoon curry
- ½ teaspoon turmeric
- ¼ teaspoon cumin
- ¼ cup diced onions
- ¼ cup broccoli sprouts for garnish
- 2-4 slices toasted bread optional; can use gluten-free bread with equal results
Combine ½ cup of chickpeas with apple cider vinegar and tahini using a blender or food processor.
Once it is thoroughly combined and starting to become a paste, use a fork to mix in spices, remaining chickpeas, and diced onions.
Mix and mash salad until it reaches your desired consistency. Serve open-faced on toast, topped with broccoli sprouts.
Feel free to substitute pita bread, tortillas, or Romaine lettuce for the bread, to turn this open-faced sandwich into a wrap.
This recipe can easily be doubled or tripled if cooking for a larger group.